Effect of Salt and Garlic on the Quality and Microbial Content of Smoked Catfish (Pangasianodon hypophthalmus)

The purpose of this research was to determine quality and microbial content of smoked catfish (Pangasianodon hypophthalmus) using salt and garlic in two treatments—T₁ (10% salt) and T₂ (10% salt and 10% garlic). Smoked catfish samples subjected to bio-chemical and microbiological analysis were observed by changes in moisture, protein, fat, ash, total volatile nitrogen (TVN) value, total viable count (TVC), and total coliform, E. coli and Salmonella. Protein, fat, ash, TVN percentage of T₂ was 53.71±0.35, 17.67±0.40, 7.87±0.13 and 7.57±0.13, respectively which was higher than T₁ (48.65±0.67, 14.39±0.62, 7.56±0.92 and 6.47±0.65, respectively). Besides, moisture percentage and TVC of T₂ (24.59±0.82 and 50 cfu g⁻¹) was lower than T₁ (42.91±1.02 and 60 cfu g⁻¹). Total coliform, E. coli was <3 MPN g⁻¹ and Salmonella was absent in both the treatments. As a result, moisture and fat content shows inverse relationship which is similar to T₂ and was the best